Lipid oxidation in fillets of herring (Clupea harengus) during ice storage.

No abstract is available for this paper.

• Publication year

  1999

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  1999-01-23

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1021/JF9807871PMID 10563927
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Lipid oxidation on foods.

  1996cited by this paper
• The pecking order of free radicals and antioxidants: lipid peroxidation, alpha-tocopherol, and ascorbate.

  1993cited by this paper
• Electron spin resonance evidence for free radical generation in copper-treated vitamin E- and selenium-deficient rats: in vivo spin-trapping investigation.

  1993cited by this paper
• Chemical and Microbiological Assessments of Mackerel ( Scomber scombrus ) Stored in Ice.

  1991cited by this paper
• Initiation of lipid peroxidation in biological systems.

  1987cited by this paper
• Some effects of vitamin E and selenium deprivation on tissue enzyme levels and indices of tissue peroxidation in rainbow trout (Salmo gairdneri)

  1985cited by this paper
• Chemical evidence for interactions between vitamins E and C

  1985cited by this paper
• Quasi-lipoxygenase activity of haemoglobin. A model for lipoxygenases.

  1981cited by this paper
• Fluorescent lipid autoxidation products.

  1975cited by this paper
• Lipid changes associated with the degradation of fish tissue.

  1971cited by this paper

• Fatty Acid Profiling and Nutritional Lipid Index Analysis of Portunus Segnis Meal as a Functional Fishmeal Substitute in Chelon Ramada and Oreochromis Niloticus

  2025cites this paper
• Variability in organoleptic characteristics and proximate composition of three dried fish products from Nazirartek fish drying yard under different storage temperatures

  2024cites this paper
• Effects of Chemically and Green Synthesized Zinc Oxide Nanoparticles on Shelf Life and Sensory Quality of Minced Fish (Pangasius hypophthalmus)

  2024cites this paper
• Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives

  2023cites this paper
• Influence of Fish Handling Practices Onboard Purse Seiners on Quality Parameters of Sardines (Sardina pilchardus) during Cold Storage

  2023cites this paper
• Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

  2022cites this paper
• Lipid oxidation and antioxidant delivery systems in muscle food.

  2022cites this paper
• Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution

  2021cites this paper
• Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle.

  2020cites this paper
• A trout ( Oncorhynchus mykiss ) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice‐stored fish muscle

  2020cites this paper
• Quality and shelf life of vacuum- and nitrogen-packed dried barb fish (Puntius spp.)

  2020cites this paper
• Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions.

  2020cites this paper
• Effects of vacuum and modified atmosphere packaging on the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) stored at refrigerated condition

  2020cites this paper
• Aukin gæði og stöðugleiki frosinna síldarafurða Increased quality and stability of frozen herring products

  2019cites this paper
• The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus) during smoking and drying

  2019cites this paper
• Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage

  2017cites this paper
• Oxidative Stability of Seafood

  2016cites this paper
• Fatty acid composition, antioxidant levels and oxidation products development in the muscle tissue of Merluccius merluccius and Dicentrarchus labrax during ice storage

  2016cites this paper
• Tocopherols in Seafood and Aquaculture Products

  2016cites this paper
• Influence of Lipid Content and Blanching on Capelin (Mallotus villosus) Drying Rate and Lipid Oxidation under Low Temperature Drying

  2016cites this paper
• Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)

  2015influential citation
• Protein Hydrolysates and Oil from Herring Rest Raw Material - Effect of Storage Conditions on Yield and Properties

  2015cites this paper
• Identification of isobaric lyso-phosphatidylcholines in lipid extracts of gilthead sea bream (Sparus aurata) fillets by hydrophilic interaction liquid chromatography coupled to high-resolution Fourier-transform mass spectrometry

  2015cites this paper
• Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality

  2014cites this paper
• Marine and freshwater crab meals in diets for red porgy (Pagrus pagrus): Effect on fillet fatty acid profile and flesh quality parameters

  2014cites this paper
• Effect of dietary substitution of fish meal for marine crab and echinoderm meals on growth performance, ammonia excretion, skin colour, and flesh quality and oxidation of red porgy (Pagrus pagrus)

  2014cites this paper
• - Post-Harvest Quality in Farmed Lates calcarifer

  2014cites this paper
• STUDY THE PREVALENCE OF PSYCHROTROPHIC FOOD BORNE BACTERIA IN TILAPIA NILOTICA IN DAKAHLIA MARKETS AND ITS EFFECT ON FISH QUALITY

  2013influential citation
• Gross chemical profile and calculation of nitrogen-to-protein conversion factors for nine species of fishes from coastal waters of Brazil

  2013cites this paper
• Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

  2013cites this paper
• Development of Quality Index Method for anchovy (Engraulis anchoita) stored in ice: Assessment of its shelf-life by chemical and sensory methods

  2012cites this paper
• On the Chemical Profile of Marine Organisms from Coastal Subtropical Environments: Gross Composition and Nitrogen-to-Protein Conversion Factors

  2012influential citation
• Novel Technologies for the Preservation of Chilled Aquatic Food Products

  2012cites this paper
• Use of Natural Preservatives in Seafood

  2012cites this paper
• Activity of caffeic acid in different fish lipid matrices: A review

  2012cites this paper
• Antioxidant Properties of Chitosan Coatings on Frozen Atlantic Salmon Fillet Portions

  2012cites this paper
• Quality of lipids in marinated herring

  2011cites this paper
• Role of the raw composition of pelagic fish muscle on the development of lipid oxidation and rancidity during storage.

  2011cites this paper
• Profiling and modelling of triglycerides and volatile compounds in SA hake (merluccius capensis and merluccius paradoxus)

  2011cites this paper
• Quantitative PCR method for evaluating freshness of whiting (Merlangius merlangus) and plaice (Pleuronectes platessa).

  2010cites this paper
• Berry marinades enhance oxidative stability of herring fillets.

  2010cites this paper
• Chemical processes responsible for quality deterioration in fish

  2010cites this paper
• Effects of rested harvesting on muscle metabolite concentrations and K-values in Chinook salmon (Oncorhynchus tshawytscha) fillets during storage at 15 degrees C.

  2010cites this paper
• Oxidation and protection of fish.

  2010cites this paper
• Effect of high‐pressure treatment on microbial activity and lipid oxidation in chilled coho salmon

  2010cites this paper
• Effect of processing on antioxidative capacity of seafood muscle during a simulated gastrointestinal digestion

  2009cites this paper
• Lipid oxidation and organoleptic response during shelf storage of some smoked marine fish in Kenya.

  2009cites this paper
• Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying

  2009cites this paper
• Composition and Calories

  2009cites this paper
• Lipid oxidation is inhibited by isoeugenol exposure in chinook Salmon (Oncorhynchus Tshawytscha) fillets during storage at 15 degrees C.

  2009cites this paper
• Volatile Aroma Compounds in Fish

  2009cites this paper
• Shelf life of semifried tuna slices coated with essential oil compounds after treatment with anodic electrolyzed NaCl solution.

  2008cites this paper
• Technologies for tissue preservation: the role of endogenous and exogenous antioxidants in preserving tissue function in chinook salmon, Oncorhynchus tshawytscha

  2008cites this paper
• On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparus aurata)

  2007cites this paper
• Physical and chemical properties of lipid by-products from seafood waste

  2007cites this paper
• The Role of Volatile Compounds in Odor Development During Hemoglobin-Mediated Oxidation of Cod Muscle Membrane Lipids

  2007cites this paper
• Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid-phase microextraction/gas chromatography/mass spectrometry

  2006cites this paper
• Effects of mechanical handling, storage on ice and ascorbic acid treatment on lipid oxidation in cultured Newfoundland blue mussel (Mytilus edulis)

  2006cites this paper
• Determination of ascorbic and dehydroascorbic acid in lean and fatty fish species by high-performance liquid chromatography with fluorometric detection

  2006cites this paper
• “IMPROVED TRADITIONAL FISH PROCESSING METHODS BY SMOKING AND SOLAR DRYING IN TANA RIVER AND SOUTH COAST AREAS OF KENYA” A REPORT

  2006cites this paper
• A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds

  2006cites this paper
• Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets.

  2006cites this paper
• Lipid content in herring (Clupea harengus L.)—influence of biological factors and comparison of different methods of analyses: solvent extraction, Fatmeter, NIR and NMR

  2005cites this paper
• Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kisutch)

  2005cites this paper
• Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima)

  2005cites this paper
• Dynamics of lipid oxidation and antioxidant depletion in Mediterranean fish stored at different temperatures

  2005cites this paper
• Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage

  2004cites this paper
• Effect of slurry ice on chemical changes related to quality loss during European Hake (Merluccius merluccius) chilled storage

  2004cites this paper
• Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar).

  2004cites this paper
• Chemical and sensory evaluation of crude oil extracted from herring byproducts from different processing operations.

  2003cites this paper
• Lipid oxidation in herring fillets (Clupea harengus) during ice storage measured by a commercial hybrid gas-sensor array system.

  2003cites this paper
• Composition and stability of herring oil recovered from sorted byproducts as compared to oil from mixed byproducts.

  2002cites this paper
• Lipid Oxidation of Muscle Foods

  2002cites this paper
• Production of high-quality fish oil from herring byproducts

  2002cites this paper
• Comparative composition and shelf-life of fillets of wild and cultured turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus)

  2002cites this paper
• Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle.

  2002cites this paper
• Fillet shelf-life of Atlantic halibut Hippoglossus hippoglossus L. fed elevated levels of α-tocopheryl acetate

  2002cites this paper
• Deoxyhemoglobin-mediated lipid oxidation in washed fish muscle.

  2002cites this paper
• Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus)

  2002cites this paper
• Damage detection in horse mackerel (Trachurus trachurus) during chilled storage

  2001cites this paper
• RANCIDITY DEVELOPMENT IN A FISH MODEL SYSTEM AS AFFECTED BY PHOSPHOLIPIDS

  2001cites this paper
• Review: Loss of Quality during the Manufacture of Canned Fish Products

  2001influential citation
• Effect of pH on lipid oxidation using trout hemolysate as a catalyst: a possible role for deoxyhemoglobin.

  2000cites this paper
• Effects of season and processing on oil content and fatty acids of baltic herring (Clupea harengus membras).

  2000cites this paper
• Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage.

  1999cites this paper